Pancake Lasagna for One
Ingredients: large eggs, salt, olive oil, water, all-purpose flour · 30 min cook time · 700kcal · ~₩7,250
Ingredients
2개 large eggs, 1꼬집 salt, 1큰술 olive oil, 0.5컵 water, 0.5컵 all-purpose flour, 100g ricotta cheese, 1꼬집 kosher salt, 1꼬집 black pepper, 2흔들기 cayenne, 5g fresh basil, 20g Parmesan cheese, 4큰술 marinara or pasta sauce, 30g grated cheese
Instructions
1. Mix two large eggs, salt, olive oil, water, and all-purpose flour to create the pancake batter. Let it sit at room temperature for about 15 minutes.
2. Brush a nonstick skillet with olive oil and set the heat to medium. Once hot, transfer about a quarter cup of batter and tilt the pan to evenly coat the bottom.
3. Cook the first side of the pancake for about 1 to 2 minutes, then flip it over and cook the other side for about 1 minute. Remove from heat and transfer to a plate.
4. Cut the pancake into thirds to make three triangles.
5. Mix homemade ricotta with kosher salt, black pepper, a few shakes of cayenne, fresh basil, and Parmesan cheese to create the cheese filling.
6. Spread a couple tablespoons of marinara or pasta sauce to the bottom of a small shallow heatproof ramekin or baking dish.
7. Lay one egg noodle pancake triangle on the sauce. Add two heaping tablespoons of the cheese filling on top, followed by some grated cheese.
8. Finish the first cheese layer with a couple teaspoons of sauce, then add the second egg noodle pancake triangle.
9. Repeat the layering process with the remaining pancake triangle, cheese filling, grated cheese, and sauce.
10. Dust lightly with Parmesan and drizzle about a teaspoon of olive oil over the top.
11. Transfer to the center of a 450°F (230°C) oven and bake for about 15 minutes.
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